This healthier banana bread recipe is your answer to all that food and candy overdose. Past and future. With coconut oil and whole wheat flour, it has a sweet, earthy tone that complements those wonderful dark chocolate chips. Or chunks.
- 2 cups (260g) superfine whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil
- 1/2 cup (100g) coconut or fine muscovado sugar (or brown sugar)
- 1/2 teaspoon vanilla extract
- 2 eggs, at room tº
- 2 cups (3–4 medium) mashed very ripe banana
- 1/2 cup (60g) dark chocolate chips or chunks
- 1 whole banana, for decoration (optional)
- 1 tablespoon coconut sugar or brown sugar (optional)
- Preheat oven at 350ºF / 180ºC.
- Line a 10×4-inch loaf pan with parchment paper (bottom and two narrow sides) and spray or butter remaining sides.
- In a large bowl beat coconut oil with sugar for 1 minute.
- Add eggs, one at a time, beating well after each addition.
- Add bananas and vanilla in 2 parts, alternating with sifted dry ingredients (flour, baking soda, baking powder and salt) in 3 parts. I sift everything directly over the batter, but you can do it separately.
- Add chocolate chips or chunks and mix well with a spatula.
- Pour into the prepared pan and add whole banana, cut lengthwise in 4 pieces, on top.
- Sprinkle with the extra tablespoon of sugar.
- Bake for 45-50 minutes, until cracked on top and a tester comes out clean.
- Let cool on a wire rack and unmold.
- It keeps, well wrapped, at room tº for a day or two.
Bananas: the best ones for this recipe are the ones that are overripe, soft, mushy, that smell barely fermented and where the skin is usually spotted.
Variations: add some chopped walnuts or pecans to the batter, about 1/4 cup, or a few tablespoons cocoa nibs or wheat germ or bran.
Freezing: well wrapped it can be frozen for up to a month.
Keywords: healthy banana bread, chocolate chip banana bread